Quality and shelf-life of whole and filleted Coryphaena hippurus, stored with modified atmosphere packaging (MAP) and natural antioxidants from halophytes (HAL), were investigated. Fillets were divided into control, simply sealed in trays; MAP, preserved by modified atmosphere (45% CO2, 50% N-2, 5% O-2); and MAP-HAL, pretreated with antioxidants and preserved by MAP. Whole and filleted fish were stored at -1 +/- 0.5 degrees C for 18days. The quality of the samples was analyzed at the time of packaging and after 3, 6, 9, 12, 15, and 18days. The MAP and MAP-HAL groups maintained the best sensorial profile, pH, and drip loss with respect to the untreated fillets. Higher levels of total volatile basic nitrogen (TVB-N) and oxidized proteins were observed in untreated samples with respect to the MAP and MAP-HAL groups. The principle component analysis revealed a different quality profile for untreated and MAP-treated fish.
|Numero di pagine||10|
|Rivista||FOOD SCIENCE & NUTRITION|
|Stato di pubblicazione||Published - 2016|
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